👨‍🍳 Instruktioner

1. 1

   Prepare the sauce: In a small bowl, whisk together the oyster sauce, fish sauce, sugar (if using), and water or broth. Set aside.

   ⏱️ 2 minutes
2. 2

   Blanch the Chinese broccoli: Bring a pot of water to a rolling boil. Add the Chinese broccoli stalks first and cook for 1 minute. Then add the leaves and cook for another 30 seconds, until the stalks are bright green and slightly tender-crisp, and the leaves are wilted. Immediately drain well and set aside. This step ensures the vegetables are cooked through without becoming mushy during the stir-fry.

   ⏱️ 3 minutes
3. 3

   Stir-fry aromatics and pork: Heat a wok or large skillet over medium-high heat until very hot. Add the vegetable oil. Once shimmering, add the minced garlic and stir-fry for about 15-30 seconds until fragrant, being careful not to burn it. Add the crispy pork belly pieces and stir-fry for 1-2 minutes, just to heat them through and slightly render any remaining fat.

   ⏱️ 3 minutes
4. 4

   Combine and finish: Add the blanched Chinese broccoli (both stalks and leaves) to the wok. Pour the prepared sauce mixture over everything. Toss well to coat evenly, stir-frying for another 2-3 minutes until the sauce has thickened slightly and coats the ingredients, and the broccoli is tender-crisp. Ensure the pork remains crispy.

   ⏱️ 3 minutes
5. 5

   Serve immediately: Transfer the Pad Ka Naa Moo Krob to serving plates. It is traditionally served hot, often over steamed jasmine rice.

   ⏱️ 1 minute